• Combine the brine ingredients
• Remove neck and giblets from turkey cavity
• submerge turkey in brine and soak, refrigerated, for 12 to 24 hours
• remove from brine, pat turkey dry and set aside.
• Combine Rub ingredients
• using your fingers, gently separate the skin from the flesh and massage the rub into the turkey under the skin.
• rub some olive oil over the skin and massage any leftover rub into the skin

prepare your inside ingredients:

• Stuff the cavity with 1/2 of the poblanos, 1/2 of the apples, all of the cilantro and the orange quarters.
• Put the remaining poblanos and apple into the bottom of a foil lined roasting pan. Pour in 1 1/2 C vegetable broth
• Put in a pre-heated 325 degree oven, check your Butterball Turkey guide that came with your turkey for how long to cook.
• I cooked mine for 3 1/2 hours. At 2 1/2 hours, I took the turkey out, covered it with a foil tent and placed it back in to finish cooking.
• After the Turkey is done cooking, allow to rest 15 minutes before carving so the juices can go back in to the turkey and it’ll be the juiciest, most delicious turkey imaginable 
• Gravy
• Pour drippings from pan into a 4 Cup measure. Strain the fat off the drippings and put in a skillet over medium heat.
• Chop up 2 of the poblanos from the roasting pan and add to the skillet.
• Stir 1/2 C flour into the fat and poblanos and stir until smooth, gradually blend in drippings.
• Cook and stir the gravy until it comes to a boil and thickens over medium heat. (if you need to add vegetable broth to the gravy to thin it, add it a little at a time)
• Continue to cook for another 3 to 5 minutes
• Season with Salt and Pepper, if desired
•